This is one of my favourite salads. I have it once or twice a week because it’s delicious and provides a rich source of iodine, a mineral known to be deficient in Australian soils and therefore it’s vegetables.
Ingredients (serves 2)
Dressing (you can also use the dressing from the warm seaweed salad below)
2 tablespoons of apple cider vinegar
2 teaspoons of organic toasted sesame oil
3/4 cup of dried seaweed – rehydrated in cold water (I use a mix of arame, wakame & nori)
1 – 2 avocado, sliced
2 carrots, grated
1 large or 2 small cucumbers, in strips (use a vegetable peeler)
4 tablespoons of raw cultured veggies (alternately use some raw red cabbage chopped)
1 bunch fresh parsley chopped finely.
Mix the dressing into the sea vegetables until covered. Arrange the salad in a bowl, add the dressed sea vegetables on top and sprinkle with fresh parsley. Enjoy straight away.
This is such a simple recipe and takes about ten minutes to make. It’s great for lunch, or for when your craving a highly nutritious light meal in the evening after you’ve eaten a big meal for lunch.
Ingredients (serves 4):
200g rice noodles
1.5 cups dried seaweed (use a combination of any of the above).
1 cup chopped kale
1.5 cups chopped broccoli
1 chopped courgette (zucchini)
About a 1cm chunk of peeled fresh ginger
2 tablespoons tamari
2 tablespoons mirin
2 tablespoons apple cider vinegar
2 teaspoons sesame oil
Place all the dressing ingredients into a blender, except the sesame oil, and blend until smooth, then mix in the oil. If you don’t have a blender you can create the dressing without the ginger by just mixing the ingredients in a bowl. Hydrate the seaweed with some cold water.
Follow the packet instructions to cook the noodles. In a separate pan steam or lightly boil the vegetables for a few minutes. I like them a little bit crispy.
In a bowl assemble the noodles with the vegetable and then add the seaweed in a pile on top. Pour a quarter of the dressing over each bowl and sprinkle some sesame seeds on top (optional).